Freeze the ice cream as per the instruction provided with your batch freezer.

Once frozen, ripple the vanilla ice cream with the apple rippling sauce as it is being dispensed from the batch freezer. If desired, sprinkle some of the crumble mix/crushed biscuits throughout the ice cream as it is being dispensed.

Once fully dispensed, place the Napoli into a blast freezer to “set” the ice cream then either transfer to your dipping cabinet or storage freezer.

Garnish the finished Napoli for display with a good drizzle of rippling sauce and a sprinkle of crumble.